Executive Chef Seeking Career Change

Floyd Sanders

+1-346-***-**** • Katy, ***** • **************@*****.***

SUMMARY

Highly accomplished culinary professional with over 15 years of experience in executive and sous chef roles. Proven ability to manage kitchen operations, lead culinary teams of up to 25, and develop innovative menus. Expertise in inventory control, cost reduction (achieved 45% savings), and ensuring exceptional dining experiences, resulting in 95% customer satisfaction. Dedicated to maintaining high standards of food quality, sanitation, and team development. Eager to leverage extensive culinary and leadership skills to contribute to [Target Company]'s success. WORK EXPERIENCE

Executive Chef, Snappers Oceanfront Seafood Restaurant and Bar, Key Largo 01/2010 – 05/2026

Directed comprehensive kitchen operations, encompassing food preparation, advanced cooking techniques, and artistic plating presentations to consistently achieve outstanding dining experiences. Orchestrated inventory management and cost control through precise portioning and strategic waste reduction initiatives.

Collaborated seamlessly with front-of-house personnel to synchronize course timing, ensuring an optimal guest experience during peak service hours. Conducted rigorous inspections of food storage areas, upholding freshness standards and preventing spoilage or contamination.

Maintained an impeccably clean and organized kitchen environment, adhering strictly to sanitation guidelines and health department regulations.

Led a team of 25 culinary professionals in the conceptualization and execution of innovative menus, elevating customer satisfaction by 95%.

Devised and implemented cost-effective procurement strategies, optimizing food purchasing and reducing expenses by 45% while upholding superior quality. Mentored and trained junior chefs, imparting expertise in culinary techniques, menu development, and rigorous adherence to health and safety protocols. Sous Chef, Joe's Stone Crabs, Miami

07/2007 – 01/2010

Supervised and coordinated all food preparation, pantry operations, and kitchen service activities. Assisted storeroom personnel with accurate purchasing requisitions for foodstuffs and kitchen supplies.

Managed kitchen logs for the food safety program and maintained meticulous records of all food products.

Ensured food quality met expected specifications, collaborating with the management team on any deviations.

Supported management in hiring, training, scheduling, motivating, and coaching kitchen staff. Contributed to menu planning and maintained high standards of quality in food and beverage offerings.

Provided input for catering menus and generated novel menu item concepts. Conducted training sessions for kitchen staff focusing on equipment cleaning and the prevention of damage and injury.

Monitored and maintained optimal stock levels of food products to support available menu items. Mess Management Specialist, U.S. Navy, San Diego

07/1997 – 06/2007

Performed with distinction in food service facilities aboard the USS John C. Stennis (CVN 74), serving over 18,000 meals daily to more than 5,000 sailors. Served as Personal Cook and Assistant to the Commanding Officer for over 5 years. Engaged in rigorous physical training exercises to maintain peak physical fitness essential for military service.

Demonstrated strong leadership by effectively guiding teams during training exercises and real- world operations.

Operated and maintained diverse naval equipment and systems, ensuring optimal functionality. Received commendation for outstanding performance during a high-stakes mission, resulting in the successful completion of objectives.

Contributed to continuous professional development through specialized Navy training programs. Utilized advanced technology systems for data analysis and informed decision-making during sea and ashore duties.

Ensured strict compliance with established regulations and protocols for security measures on ships and naval facilities.

Upheld the highest standards of discipline and professionalism as a member of the United States Navy.

EDUCATION

Bachelor of Science, Culinary Arts, Johnson & Wales University-Miami, Miami 07/2008 – 06/2012

Vocational School Certificate, Advanced Food Preparation, Mess Management C /School, San Antonio 10/1997 – 03/1998

SKILLS

Food service management experience Meal preparation Food quality maintenance Inventory control

Catering chef experience Hospitality management

Cost control Catering experience

Culinary experience Fine dining experience

Food sanitation practices Operations management

Production management Kitchen organization

Cooking Team leadership

Attention to detail Workforce management

Leadership Time management

Team development

LANGUAGES

English

CERTIFICATES

Texas Manager's Foodhandler Certification

09/2025

TABC Certification

09/2025

Driver's License

Food Safety Manager Certification

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